With over 120 years of experience between them, The Gog’s butchery team really are a cut above the rest. We’re sure you’ll be familiar with them already, but Alex, Adam, Ian, Jack, Joyce, Marcus, Miles and Sam make up the dream team.

Having recently joined the family here at The Gog, I spent a thoroughly enjoyable morning with this talented bunch and learnt so much that I just had to share my experience.

I always knew that provenance and local are core values here at The Gog, so I was not overly surprised to learn that we know all our suppliers by name – but it did take ‘field to fork’ to a whole new level.

Every week the team order in specially selected whole pieces of meat that are expertly butchered right in front of your eyes – and nothing goes to waste. From the finest fillet steak and magnificently crafted chicken and chorizo parcels to our divine marrow burgers; you can even take home some dripping which makes the tastiest roasties.

Little did I know that skilled butchers only need 2 knives to work their magic; a tiny boning knife and a steak knife. To the untrained, I always think of a meat cleaver, but that’s only the beginning of this expert craft.

Having donned the iconic Gog flat cap, I turned my hand to sausage making as the team showed me how every single sausage that we sell here at The Gog – all of them delicious and many of them award-winning – are individually hand-crafted on site from whole Dingley Dell sides of pork. I guess that’s what makes the Bradford sausages so legendary!

We’re also one of the only local butchery shops open on a Sunday with trained experts here to advise you and serve your needs, every day of the week.

But don’t just take my word for it, a whopping 100% of respondents to our recent survey described The Gog meat as high quality and 93% would recommend us to family and friends.

Why not pop in and pay them a visit, I’m sure you’ll be as impressed as I was!